Directions:

Directions:

Crust:Combine together and press onto bottom and up 1-inch of side of greased 9-inch spring-form pan. Tightly wrap outside of pan with 2 pieces of foil to prevent leakage.

Cheesecake:Beat cheese and sugars together until fluffy. Beat in eggs, pumpkin, and milk. Add cornstarch, ginger, and cloves; beat well. Pour into crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth. Bake 65-75 minutes or until edge is set but center still moves slightly.

Topping:Combine sour cream, sugar, and vanilla in small bowl. Mix well. Remove cheesecake from water bath, leaving water bath in oven. Spread sour cream mixture over cheesecake. Return cake to water bath; bake 5 more minutes. Remove cheesecake from water bath and place on wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate several hours or overnight. Top with crumbled gingersnap cookies. Remove side of pan.

Personal
Notes:

Personal
Notes:

I think at one time Michelle had asked for this recipe from me on one Thanksgiving Day; needless to say, she is just now getting it. Better late than never :)

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